One of Khan Market’s winners Serves: South East Asian, Western Atmospherics: Navy and white is an unbeatable combination that looks chic, almost royal. And part of ABB’s appeal is this luxe blend, interspersed with large mirrors because all Khan Market restaurants could do with a bit of extra space, or at least, the illusion thereof.…
If you run a restaurant anywhere in North India, one way to ensure that it does fabulously, is to have a Pakistani food festival occasionally. The presence, even on the regular menu, of Pindi Chhole, Lahori Ghosht or Chappli Kebab (the last named is known to be a signature of Peshawari cuisine) will only ensure…
You’ve heard of a seafood restaurant. Now hear of a poultry restaurant, because that is exactly what Republic of Chicken is. It is the front face of a huge poultry company that processes chicken in more ways than the average delicatessen does. Some of the delicatessen products – mortadella, chicken sausage, chicken ham and chicken…
Don’t underestimate Chef Prakash Pawaskar of Trident, Nariman Point, Mumbai. In the outwardly unassuming Executive Sous Chef lurks a connoisseur of the cuisine of Maharashtra in all its Spartan glory. Pawaskar’s links with the food of his home state go back to the time of Shivaji as a matter of fact: his father-in-law, from the…
The evening air was deliciously cool and every time a gentle breeze blew, I’d wrap my shawl around my shoulders more tightly. It was a decided pleasure to be able to sit out in the open, in the gardens of the majestic Minto House that wears its 110 years lightly, and not be uncomfortable at…
Which is the country that has the largest variety of cuisines in the world? What country produces and consumes the largest amount of spices in the world? Where would you go for a vast variety of fruits and vegetables? The answer to all three questions is India. But the awareness is staggeringly low. Let’s take…
At last, a restaurant serving the real cuisine of China Serves: Chinese (Sichuan) Atmospherics: The Panasian of old has given way to Yi Jing, with a brand new, bold black, white and red décor and a chef from Sichuan. Recently married Chef Zheng Wei is extremely proud of his home cuisine, speaks fluent English and…
The second brand new rabbit from an old hat in this amazing hotel Serves Japanese Atmospherics: In what used to be the lobby level bar of the hotel, Japanese food is now served. The result is a trifle unexpected, because the interiors are a little dim and the seating is ideal for lounging rather than…
Lebanese in a new address Serves Lebanese and Indian Atmospherics: Lebanese food in the capital has been something of a mystery. We seem to love it if it is presented in a certain ambience and in a specific style. Once it is found outside those circumscribed borders, we appear to lose interest. Even more peculiar…
Yet another, hitherto unseen, face of desi food Serves: Indian food with an Azure twist Atmospherics: The partners of this remarkable restaurant company, Rahul Khanna and Kabir Suri along with their food director Janti Duggal have been bringing forth one sassy concept after another, from Mamagoto to Sly Granny to Hotel Delmaar and others. The…
